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Pasta Alla Norma

Pasta Alla Norma

by 3 people

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Makes: 4 to 6 servings

  • 2 small eggplants, diced
  • 7 tablespoons EVOO
  • 1 pound spaghetti
  • 1 red onion
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper
  • 1 28 ounce can  whole peeled tomatoes, crushed with your hands
  • Fresh basil
  • 4 ounces ricottta salata, grated
  • 1/4 cup grated Grana Padano
  1. Preheat oven to 425 degrees . On a baking sheet, toss eggplant with 5 tbsp. EVOO, season, and roast until tender, 20 minutes. Cook pasta until al dente. Drain, reserving 1 cup water. In pot, cook onion and garlic in remaining 2 tbsp. EVOO until soft; add crushed red pepper and tomatoes and their liquid. Simmer partially covered until sauce thickens. Stir in eggplant and pasta; cook 2 minutes. Toss in basil and half of the cheeses; season. Thin with pasta water; sprinkle with remaining cheese.